Spring Noodle Stir-fry With Asparagus And Walnuts

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup dark sesame oil
• 2 1/2 tablespoons apple cider vinegar
• 2 tablespoons soy sauce
• 1 1/2 tablespoons finely chopped garlic
• 1 1/2 tablespoons finely chopped fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 1/4 lb vermicelli (may sub capellini pasta)
• 1 cup walnuts, coarsely chopped
• 1 onion, coarsely chopped
• 1 lb asparagus, cut on an angle into 1-inch pieces
• 1/2 lb sugar snap pea, halved

Recipe

• 1 in a small bowl, whisk together 3 tablespoons sesame oil, the vinegar, soy sauce, garlic, ginger and crushed red pepper.
• 2 in a pot of boiling, salted water, cook the pasta until al dente; drain.
• 3 heat a large skillet over medium heat. add the walnuts and toast, 2 to 3 minutes. transfer to a bowl, wipe out the skillet and heat the remaining 1 tablespoon sesame oil over high heat.
• 4 add the onion and asparagus and cook for 2 to 3 minutes.
• 5 add the sugar snap peas and the sesame oil sauce; cook for 1 minute over high heat.
• 6 lower the heat to medium, add the pasta and cook, stirring, until heated through, 2 minutes.
• 7 top with the walnuts.